Description
A classic Thai noodle dish made with wide rice noodles stir fried with chicken, eggs, Chinese broccoli, and a rich soy sauce mixture for a savory and slightly sweet flavor.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 lb chicken thighs, sliced
- 2 cups Chinese broccoli, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Soak or prepare rice noodles according to package instructions.
- Mix dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl.
- Heat vegetable oil in a wok over medium high heat.
- Add garlic and cook until fragrant.
- Add sliced chicken and stir fry until almost cooked.
- Add rice noodles and sauce mixture then toss well.
- Push noodles to the side and scramble eggs in the pan.
- Mix eggs into noodles and add Chinese broccoli.
- Stir fry until vegetables are tender and noodles are coated with sauce.
- Serve immediately while hot.
Notes
- Use high heat for authentic stir fry flavor.
- Do not overcrowd the pan.
- Fresh noodles work best for texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 135mg
Keywords: pad see ew, thai stir fried noodles, soy sauce noodles, thai noodle recipe